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Stacked Chicken Enchiladas

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Tex-Mex dish, lasagna style

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Ingredients

  • 2 tbsp. vegetable oil
  • 8 skinless, boneless chicken thighs (2 pounds)
  • 1 tsp. ground cumin
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground red pepepr
  • 2 cups chopped onion
  • 8 garlic cloves, minced
  • 1-15 oz. can organic whole peeled tomatoes, undrained & crushed
  • 1 cup chopped fresh cilantro, divided
  • 3 tbsp. fresh lime juice
  • 1-7 oz. can salsa verde
  • 12-6 inch corn torlillas
  • 3/4 cup shredded pepper Jack cheese
  • 6 tbsp. Mexican crema

Details

Preparation

Step 1

Place a small roasting pan in a 425 degree oven. Heat skillet over medium high heat. Add oil; sprinkle chicken evenly with cumin, salt, pepper. Sauté chicken 3 minutes Turn chicken over and place in the preheated roasting pan. Add onion, garlic, & tomatoes to pan; bake for 15 minutes until meat is done. Cool; shred chicken and toss back into tomato mixture.
Combine 3/4 cup cilantro, lime juice, & salsa verde; spread 1/4 cup mixture in a greased 11 x 17" baking dish. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 cup salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa; sprinkle with cheese and bake at 425 degrees for 15 minutes. Top with 1/4 cup cilantro; place a tablespoon crema on each serving.

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